Sweet and Sour Aubergine Salad

Tip ~ This Italian style salad is perfect served with barbecued meat or enjoy as part of a tapa's style starter.This dish is best made the day before it is needed, which allows the flavours to mellow.

Ingredients

2 large aubergines cut into small cubes

150ml / ¼ pint olive oil

2 onions, finely sliced

3 sticks celery, cut into small dice

1 x 400g tin chopped tomatoes

130ml / 4 ½ floz white wine vinegar

2 tbsp caster sugar

100g / 4oz pitted green olives

2 tbsp capers

75g / 3oz blanched almonds, toasted and chopped

Method

Preheat oven to 200C / 180C fan oven / Gas 6.

Toss the cubed aubergine in half of the olive oil. Spread onto two baking trays, don't pile it up or it will steam, roast in the oven for 20 minutes until just cooked and tinged brown around the edges. Drain the aubergine on some kitchen paper.

Meanwhile, heat remaining oil in a large saucepan and cook the onions for 15 minutes until golden.

Add the celery and cook for a further 5 minutes.

Add the tomatoes, vinegar, caster sugar, olives and capers, stir well and cook for 5 minutes.